Do It Yourself

Something remarkable happened in the last year: Thanks to an effort to cut back on my family’s grocery bill, we’re eating better than ever. Instead of purchasing highly convenient (read: expensive) products like frozen waffles and pints of frozen yogurt, I now make these items—and many others—from scratch.

From applesauce to pickles, the recipes are generally simple. Goods such as pancakes, waffles, and cookie dough (already formed into ready-to-bake globs) can be frozen for convenience. And whenever possible, I substitute whole-wheat flour for white and add in flax seed and wheat germ for good measure. Our pancake and waffle flavors (lemon-ricotta, pumpkin spice, oat) change weekly depending on which ingredients we have on hand.

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This kitchen revolution has taught us several things, not the least of which is that, even if the savings are negligible, the results are deliciously satisfying.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Mix in wheat germ and flax seed, if desired. In another bowl, whisk milk, melted butter, eggs, and vanilla. Pour the wet ingredients over the dry ingredients and gently whisk together, mixing just until combined.

Spoon 1/3 cup batter onto the griddle for each pancake. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped. Flip and cook until the underside is lightly browned.

Serve immediately or keep warm in a 200° oven. Top with maple syrup, jam, honey, or plain yogurt and fresh fruit.